
Creamy, dreamy homemade hummus is one of those things that completely ruins store-bought for you — and this Instant Pot version makes it easier than ever to pull off from scratch. The problem with most packaged dips is that sweeteners and additives sneak in where you'd never expect them, but when you start with dried chickpeas, tahini, fresh lemon juice, and a handful of pantry staples, you know exactly what's going into the bowl. Soaking the chickpeas overnight and then pressure-cooking them until they're genuinely soft is the secret to that ultra-smooth, restaurant-style texture. Blending the tahini and lemon juice first before adding the chickpeas builds a silky base, and a slow drizzle of ice water at the end takes the creaminess over the top. A finishing drizzle of good olive oil and a dusting of smoked paprika turns a simple dip into something you'd proudly set out for guests. It's endlessly versatile — serve it as a snack, a spread, or a side — and knowing every ingredient is clean and intentional makes it taste even better.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings












Place the dried chickpeas in a large bowl and cover with 4 cups of water. Soak at room temperature for at least 8 hours or overnight, then drain and rinse through a colander.
Add the soaked, drained chickpeas, 3 cups of fresh water, and the baking soda to the Instant Pot insert. Secure the lid and set the valve to Sealing. Cook on High Pressure for 20 minutes, then allow the pressure to release naturally for 15 minutes before carefully turning the valve to Venting to release any remaining pressure.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
